Labor Day has passed and I actually experienced a chill a few days ago. Conclusion? Time to bake with pumpkin!
These are pretty outside the norm. Their consistency is similar to a fudgy brownie, but the taste is pure autumn. Sure, I threw in some chocolate chips, but who could resist that?
In order to inaugurate the coming cooling temps, here we go with pumpkin chocolate chip bars. Let’s grab some spiced cider and run with it!
Having Monday off was such a great treat. We went to the D.C. arboretum, which is this amazingly beautiful place. There are great views, lots of bonsai trees, and most awe-inspiring, the columns of the original Capitol Building. They’re pretty cool.
We decided to take the kids with their scooters. Scooters are kind of amazing if kids can do them right, which my oldest is getting good at. His control is really improving, which is awesome, because the last time he wiped out on his scooter, he screamed for hours. Hours. And he kept insisting that we take him to a hospital. It was not a happy day.
Now he’s fine, and the girls are learning. My middle kid can do it for a while, but not long. The youngest will literally step onto her scooter for about point five seconds before she steps right off and demands to go “uppy.” How we love carrying both a scooter and a four year-old at the same time. If that’s not a recipe for back trouble, I don’t know what is.
Still, it was a beautiful day, and people kept watching the kids on their scooters and smiling at us. It sure beat a day of endless toil, which makes that whole Labor Day holiday name ironic every year.
When we got home from the arboretum, I was tired, thirsty and hungry from all that scooter and kid carrying. Luckily, these bars were on hand to keep me happy.
If we’re talking easy recipes to get your fall rolling, here we are! These can be made in one bowl. Just be sure to cool your melted butter, or you’ll wind up scrambling your egg and that translates to starting all over. Nobody likes that.
This time of year, I like to have pumpkin pie spice on my shelf at all times. It’s such a versatile spice mix, and it always produces those great fall flavors. It also saves you the trouble of combining the spices on your own. Magic in a little bottle!
If you’re ready for fall, here comes the first of many pumpkin recipes. Start your engines!
Pumpkin Chocolate Chip Bars (GF)
1/2 cup unsalted butter, melted and cooled
1/2 cup sugar
2 teaspoons vanilla
1 cup pumpkin puree
1/2 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1 3/4 cups oat flour (labeled gluten-free)
1 cup semi-sweet chocolate chips
- Preheat the oven to 350. Line an 8 x 8 inch baking pan with aluminum foil and coat with cooking spray. Set aside.
- In a medium-sized bowl, combine the melted butter, sugar and egg. Stir until well-combined. Add the vanilla and pumpkin and stir again.
- Mix the oat flour and spices together. Pour into the pumpkin mixture and stir until the dry ingredients are just incorporated.
- Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 25 minutes. Do not overbake.
- Cool and cut into squares. Store in an airtight container.